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Soups, BBQ, Knives and Pans: The Chef Thread

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby TenuredVulture » Wed Feb 14, 2018 18:05:43

Having lobster tails tonight--Happy Valentine's Day Us!

Should we broil or boil them? (I'm leaning towards broiling, but I'm open to considering opinions regarding other methods.)
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby 702 » Wed Feb 14, 2018 19:45:38

Broil

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby TenuredVulture » Wed Feb 14, 2018 20:03:37

Too late. Boiling, but added a lot of old bay seasoning to the water.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby mickbayne » Mon Mar 05, 2018 22:44:03

Just got one of those sous vide cooker jawns. Did a bone-in ribeye as a trial run and it turned out a perfect medium rare. This could be a game changer.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby swishnicholson » Tue Mar 06, 2018 00:29:09

Bill McNeal wrote:I've got a couple pounds of ground venison, what should I do with it?


You just put that cute deer back together right now, you fiend.
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby The Crimson Cyclone » Tue Mar 06, 2018 08:39:37

mickbayne wrote:Just got one of those sous vide cooker jawns. Did a bone-in ribeye as a trial run and it turned out a perfect medium rare. This could be a game changer.


inorite?


try duck breast next
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby WheelsFellOff » Tue Mar 06, 2018 09:02:38

The Crimson Cyclone wrote:inorite?


try duck breast next

It's the tits
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby mickbayne » Tue Mar 06, 2018 10:15:05

Niiice I will def try that next!
Another day, another box of stolen pens.

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby The Crimson Cyclone » Tue Mar 06, 2018 10:18:53

mickbayne wrote:Niiice I will def try that next!


crosshatch the skin and sear for 2 minutes before the sous vide to render some of the fat
have the sous vide 5-10 degrees under your desired doneness and then slap on the sear again for 3 minutes to get skin crisp
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Grotewold » Wed Sep 05, 2018 08:43:29

I ate dinner on a boat

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby JUburton » Wed Sep 05, 2018 09:11:24

Grotewold wrote:I ate dinner on a boat
dang

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Grotewold » Wed Sep 05, 2018 09:30:51

JUburton wrote:
Grotewold wrote:I ate dinner on a boat
dang


best I've ever had

and we didn't even add the LIQUID SMOKE

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Bill McNeal » Wed Sep 05, 2018 09:35:28

Yeah man, I've done it in the instant pot a few times, never use the liquid smoke, and they always turn out awesome.
man I drew all these penises for nothing - housh

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Grotewold » Mon Sep 24, 2018 14:58:16

These garlic mushroom chicken thighs are super easy and delicious

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby JUburton » Mon Sep 24, 2018 16:19:45

Grotewold wrote:
JUburton wrote:
Grotewold wrote:I ate dinner on a boat
dang


best I've ever had

and we didn't even add the LIQUID SMOKE
doing this on weds.

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Grotewold » Mon Sep 24, 2018 16:20:41

make me a plate

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby The Dude » Mon Sep 24, 2018 16:22:36

looks BANGING (holding my ear and singing out the word banging)
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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby JUburton » Mon Sep 24, 2018 16:25:02

Grotewold wrote:make me a plate
you got it mang

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Bucky » Mon Sep 24, 2018 16:46:22

abracadabra you're a plate

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Re: Soups, BBQ, Knives and Pans: The Chef Thread

Unread postby Grotewold » Mon Sep 24, 2018 16:54:38

certainly not my first dry rub

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